Directions: Heat the oven to 350 degrees. Line a baking sheet with a Silpat
nonstick baking mat. Heat the cider in a small saucepan to a simmer.
Place the currants in a bowl; pour the warm cider over them. Let plump
at least 10 minutes. Sift together the flour, baking soda, cinnamon,
cloves, nutmeg, and salt. Set aside. In the bowl of an electric mixer,
cream together the butter and brown sugar until fluffy, using the
paddle attachment. On low speed, add the apple butter and beat until
well blended. Add the egg and continue beating until well blended. The
mixture will look slightly curdled, but it will pull together when you
add the dry ingredients. Add the dry ingredients, beating until just
combined. Drain the currants, discarding cider. Mix in currants and
oats until just combined. Using the largest holes on box grater, shred
one of the apples directly into the dough, rotating to avoid seeds and
core. Stir well to combine. Using a one-ounce scoop, scoop out 6
cookies about 2 inches apart onto the prepared baking sheet. Core two
to three apples, and, using a Japanese mandoline or a sharp knife,
slice thinly. Place a thinly sliced apple ring on top of each cookie.
(Repeat with the fourth apple if needed.) Sprinkle the top of each
with a pinch of sugar, if desired. Bake until dark brown, 18 to 20
minutes. Repeat with the remaining batter. Makes about 3 dozen
cookies. Recipe Source: Martha Stewart Living -
<www.marthastewart.com> Formatted for Mastercook by Lynn Thomas -
dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster
v2.0l.